Peach Cobbler
Peach Cobbler is a traditional American dessert made with tender peaches, a sweet fruit filling, and a golden, buttery topping.
Ingredients
For the Peach Filling
- 6 cups sliced fresh peaches, approximately 6–8 medium peaches
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch, optional for a thicker filling
For the Cobbler Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish or a similar-sized ovenproof dish.
- Wash the peaches thoroughly, remove the pits, and slice them into even pieces. You can peel the peaches if you prefer a softer texture, but leaving the skins on saves time.If using frozen peaches, thaw and drain excess liquid. If using canned peaches, drain them thoroughly before measuring.
- Place the sliced peaches in a large bowl. Add the sugar, lemon juice, vanilla extract, cinnamon, and cornstarch if using.Mix gently until the peaches are evenly coated. Set aside while you prepare the topping.
- Pour the melted butter into the prepared baking dish, spreading it evenly across the bottom.This creates a rich, buttery base for the cobbler topping.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the milk and stir until a smooth, thick batter forms.Mix just until combined to help keep the topping tender.
- Pour the batter over the melted butter in the baking dish. Do not stir the butter and batter together.Carefully spoon the prepared peaches and their juices over the batter, distributing the fruit evenly. The batter will rise around the peaches as the cobbler bakes.
- Place the dish in the preheated oven and bake for 40–45 minutes, or until the topping is golden brown and the peach filling bubbles around the edges.If the topping browns too quickly, loosely cover it with foil and continue baking until cooked through.
- Remove the cobbler from the oven and allow it to rest for 10–15 minutes. This helps the filling settle and thicken slightly.Serve warm in individual bowls with vanilla ice cream or whipped cream for a classic homemade dessert.
Notes
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Choose ripe peaches: Ripe, fragrant peaches provide the best natural sweetness.
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Use fresh or canned fruit: Both work well, but canned peaches should be thoroughly drained.
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Adjust the sugar: Very sweet peaches may need less added sugar.
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Do not stir the layers: Keeping the batter and butter undisturbed helps create the characteristic cobbler texture.
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Use cornstarch when needed: It helps thicken excess fruit juices.
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Check for doneness: The topping should be golden and cooked through, with bubbling fruit around the edges.
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Allow resting time: The filling becomes thicker as the cobbler cools slightly.
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Store leftovers properly: Refrigerate cooled cobbler in an airtight container for 3–4 days.